/4 cup for Cactus-Lime-Butter Sauce.
Combine 1 cup
Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
THAI-LIME DIPPING SAUCE:.
In a large non-
Combine the fish sauce, garlic, chilli and sugar in
vaporated. Cool slightly; stir in cilantro. Season to taste.
Heat
re in the fridge, prepare sauce. Combine all ingredients, mix well
ach with 1 tablespoon lime butter sauce.
***Lime Butter Sauce:
Puree garlic
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
efrigerator.
Meanwhile, make Lime Dipping Sauce:
Stir sugar and salt
ours.
Meanwhile, prepare the lime dill sauce. In a medium bowl
Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
Using hands, shape level tablespoons of mixture into fritter shapes.
Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
Serve fritters with chili lime dipping sauce.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
nion. Mix vermouth, 1 tbsp lime juice and 1/2 cup
garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30
Just add the olive oil, lime juice, salt, cayenne and chicken
2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1
nion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend
alapeno, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice
In a blender, puree the garlic, lime juice, salt and pepper until smooth. Add melted butter and blend another 30 seconds. Season salmon fillets all over with salt and pepper. Grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) I used the Flavorwave Oven. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.
Stir half-and-half and cilantro leaves into shallot mixture, bring